Collards and black-eye pea substitute

It wasn't pretty, so I haven't photographed it, but it did taste pretty good. I cooked 2 c. navy beans and black beans in vegetable stock, and then de-stemmed and sliced the contents of a bag of collards in the food processor. I minced half a jalapeno. I sauteed that and the collards briefly, then let them sit, covered, in the skillet on very low heat while they softened. I mixed 3 T. vinegar, juice of a lemon, maybe 3 T. of the stock that the beans cooked in (and discarded the rest), and maybe 3 T. of tahini - - so that the resulting dressing was pourable. Mixed it all together.